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Chowpatty lamb burgers


Serves: 4
timePrep time: 30 mins
timeTotal time:
Chowpatty lamb burgers
Recipe photograph by Ant Duncan

Chowpatty lamb burgers

Named after a Mumbai beach, famous for its sunsets, these loaded burgers make use of several ready-made items, jazzed up to make a mouthwatering tower. If you can’t imagine a burger without fries, try Sainsbury’s frozen lightly spiced ones on the side; the garlic-paprika-chilli coating works nicely with the Indian flavours

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
807Kcal
Fat
42gr
Saturates
18gr
Carbs
74gr
Sugars
36gr
Fibre
5gr
Protein
37gr
Salt
2.6gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 4 lamb burgers
  • 2 tsp garam masala
  • 2 tsp nigella seeds (or cumin seeds)
  • 1 tbsp sunflower oil
  • ½ x 30g pack coriander
  • 3 tbsp soft butter
  • 4 burger buns
  • 1 x 200g pack sweet potato and red onion bhajia, or similar
  • few squeezes of lemon juice
  • 1 small red onion
  • 150g mango chutney
  • 1 cucumber
  • lettuce leaves
  • 4 heaped tbsp Greek-style yogurt

Step by step

Get ahead
The cucumber- mango chutney keeps in the fridge for a few days and can be used to liven up sausages and curries.
  1. Get all your barbecue ingredients ready first and get your barbecue up to temperature. Sprinkle each burger with 1⁄2 teaspoon of garam masala and pat onto both sides to coat. Repeat with 1⁄2 teaspoon of nigella (or cumin) seeds each, then brush with a little oil. Finely chop enough coriander to get 1 tablespoon and mash this into the soft butter. Split the buns and spread this on the cut sides. Spritz the bhajias with a little squeeze of lemon and brush lightly with oil.
  2. Thinly slice half the onion and put aside for serving. Finely dice the rest; mix with the mango chutney in a bowl. Halve the cucumber lengthways; scoop out the seeds with a teaspoon. Dice a 20cm chunk and add to the bowl too, with a squeeze of lemon juice and some black pepper; mix well. Slice the rest of the cucumber for serving.
  3. Put your burgers over the hottest part of your barbecue, your bhajias over the coolest part, and cook for 8-10 minutes, turning, until the bhajias are crisp and the burgers cooked. Add the buns, rounded side down first, then toast for a minute or two on each side until the buttered side is melted and slightly charred. If not barbecuing outdoors, the burgers and buns can be cooked on a griddle pan or under the grill, while the bhajias are crisped up in the oven.
  4. To assemble, add lettuce and a small handful of coriander leaves to the bottom of each toasted bun. Top with a burger, a dollop of the cucumber-mango chutney, a sweet potato bhajia, sliced cucumber and red onion, and finally a dollop of yogurt. Top with the burger lids; serve any extra salad on the side.

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